Boursin Stuffed Artichokes
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Boursin Stuffed Artichokes
Boursin Stuffed Artichokes
2 globe artichokes
1 lemon, halved
1/2 of a (4- oz.) package Boursin cheese (in our Deli)
2 tbsp. panko breadcrumbs
2 tbsp. butter, softened
1/2 tsp. herbes de Provence
1/2 tsp. sea salt
1/2 tsp. grated lemon zest
2 cloves garlic, minced

Buttery Crumb Topping:
1 tbsp. butter
3 tbsp. finely chopped walnuts
3 tbsp. panko breadcrumbs
Freshly ground sea salt and pepper to taste
Chopped fresh parsley (optional)
Chopped fresh thyme (optional)

Prep: 30 minutes, Cook: about 1 hour, Serves: 2 to 4  

1.Preheat oven to 425°F. Squeeze lemon juice into a bowl of water large enough to cover artichokes and add lemon halves to bowl.

2. Cut 1-inch off the top of artichokes and remove any outer tough leaves. Snip off sharp leaf tips and trim stem. Spread leaves open slightly and scoop out fuzzy center and some of the pale center leaves; place immediately in lemon water.

3. To prepare artichoke stuffing, stir together cheese, breadcrumbs, butter, herbs, salt, lemon zest and garlic. Remove artichokes from water and drain well. Press cheese mixture in between the leaves as evenly as possible. Place in a baking dish with 1/2 inch of water. Make a tent out of foil and cover artichokes, sealing well at the edges of the baking dish. Bake for 45 minutes to 1 hour or until artichoke base is tender when pierced with a sharp knife; remove foil.

4. To prepare topping, melt butter in a small skillet. Stir in walnuts and breadcrumbs and cook over medium heat for 5 minutes or until golden brown. Season with salt and pepper and sprinkle over artichokes. Sprinkle with herbs, if you like. 

Nutritional Information:
291 calories, 7 g protein, 23 g total fat (11 g sat.), 19 g carbohydrate, 6 g fiber, 2 g sugar, 47 mg cholesterol, 587 mg sodium, 8 points